TEQUILA SILVER A Blue Agave spirit in its purest form. It is clear and typically un-aged. You can expect true avors, Agave intensity, as well as natural sweetness. Silver can be bottled directly a er distillation, or stored in stainless steel tanks to settle for up to 4 weeks. ere are some Silver products that are aged for up to 2 months to provide a smoother or “Suave” spirit.
TEQUILA JOVEN is youthful edge of a Silver is blended with a small amount of older tequilas to add richer avour, more mature characteristics found in reposados and añejos.
TEQUILA REPOSADO A “rested and aged” spirit, the Reposado Tequila is aged in wood barrels or storage tanks between 2 months and 11 months. e spirit takes on a golden hue and the taste becomes a good balance between Agave and wood avors. Di erent types of wood barrels are used for aging, with the most common being American or French oak. Some Reposados are aged in used bourbon/whiskey, cognac, or wine barrels, and therefore, will inherit unique avors from the previous spirits.
TEQUILA AÑEJO If barreled for at least one year, “Añejos” can be classi ed as aged. e distillers are required to age them in barrels that do not exceed 600 liters. is aging process darkens the Tequila to an amber/caramel color. e avor can become smoother, richer, and more complex. Resposados are unique in their own weight.
TEQUILA EXTRA AÑEJO A new classi cation, only dating back to 2006, “Extra Añejo” means it has the Tequila has been aged for 3 years or more. Following the same rule as an “Añejo”, the distillers age the spirit in barrels or containers with a maximum capacity of 600 liters. With this extended amount of aging, this Tequila becomes much darker, gaining a Mahogany color. Some spirits are so rich that it becomes di cult to distinguish it from other quality aged spirits. A er the aging process, the alcohol content must be diluted by adding distilled water. ese Extra Añejo’s are extremely smooth and complex.
MEZCAL Is a distilled spirit made from the maguey plant native to Mexico. e word mezcal comes from Nahuatl mexcalli language, meaning “oven-cooked agave”. e maguey grows in many parts of Mexico, though most mezcal is made in Oaxaca. ere is a saying attributed to Oaxaca regarding the drink: “para todo mal, mezcal, y para todo bien también” (“for everything bad, take mezcal; for everything good, do the same”).
SOTOL Is a distilled spirit made from the Dasylirion wheeleri (commonly known as Desert Spoon or, in Spanish, sotol). is plant grows in northern Mexico and is known as the state drink of Chihuahua, Durango and Coahuila. ere are few commercial examples available. It is produced in a manner similar to artisanal mezcals of central Mexico.